May 23, 2017

Artichoke Dip by Shirley Plant

Artichoke Dip

1 can ( 398ml) artichoke hearts in water
2 tbsp olive oil
2 garlic cloves
1 tsp basil
1 tsp oregano
1 tsp sea salt
Handful fresh parsley or cilantro, chopped
Daiya Mozzarella Cheese Shreds

Drain and rinse artichokes. Put all ingredients except cheese in a food processor and blend until smooth.

Put mixture in an oven proof dish and sprinkle cheese on top. Place under the broiler for a few minutes to melt cheese and warm up the dip. Serve with vegetables or (gluten- free) crackers.

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat
www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes

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